Gingerbread Linzer Cookies (Print Version)
# Ingredients:
01 -
1/2 cup (100g) packed brown sugar.
02 -
1/3 cup (73g) unsalted butter, softened.
03 -
1 large egg, at room temperature.
04 -
1/4 cup thick molasses.
05 -
1/2 teaspoon vanilla extract.
06 -
2 cups plain flour.
07 -
1/4 teaspoon table salt.
08 -
1 teaspoon ginger powder.
09 -
3/4 teaspoon cinnamon powder.
10 -
1/4 teaspoon powdered allspice.
11 -
1/4 teaspoon powdered cloves.
12 -
2 tablespoons (30g) butter, unsalted.
13 -
2/3 cup heavy whipping cream.
14 -
1/3 cup honey or light corn syrup, your choice.
15 -
1/3 cup (66g) packed brown sugar.
16 -
1/4 cup (20g) unsweetened cocoa powder.
17 -
1 cup (170g) chopped dark or semi-sweet chocolate.
18 -
1 teaspoon pure vanilla.
# Instructions:
01 -
In a bowl, combine the flour, salt, and spices by whisking them well.
02 -
Blend butter with sugar until light. Add egg, vanilla, and molasses. Slowly mix in the dry ingredients.
03 -
Shape the dough into a ball, wrap it up, and chill in the fridge for no less than 3 hours.
04 -
Roll the dough to about 1/8" thick. Cut out shapes, and for half, cut holes in the center. Freeze them while preheating the oven.
05 -
Pop the cookies in the oven at 350°F and bake for 8-10 minutes. Rotate the tray if needed.
06 -
Heat cream, butter, honey, sugar, and cocoa in a pan until simmering. Take it off the heat to mix in chocolate and vanilla.
07 -
Dust top cookies with powdered sugar. Pipe fudge onto bottoms, then press them together to sandwich.
# Notes:
01 -
Chilling the dough before baking keeps shapes sharp.
02 -
Let fudge sit at room temperature before you use it to build.
03 -
You can keep them for 3 days at room temp or 5 days in the fridge.